Randy Chandler
Parmesan cheese is a highly regarded hard cheese that originated in Italy. Outside of the European Union, the name Parmesan is legally used for imitations, with only the full Italian name Parmigiano Reggiano unambiguously referring to the original product. In the United States, 90% of Italian-sounding cheese sold as Parmesan is produced domestically and is often of lower quality than its Italian counterpart. These imitation cheeses are typically aged for shorter periods, resulting in a less complex flavor and granular texture compared to the traditional Parmigiano Reggiano. While imitation Parmesan cheeses may be tasty and more affordable, they differ significantly from the traditional Italian cheese in terms of production, taste, and texture.
| Characteristics | Values |
|---|---|
| Name | Parmesan |
| Other Names | Parmigiano Reggiano, Parmesan Cheese, Parmigiana, Parmesana, Parmabon, Real Parma, Parmezan, Parmezano, Permesansan |
| Origin | Italy |
| Production Location | Parma, Reggio Emilia, Mantua, Modena, Bologna |
| Ingredients | Cow's Milk |
| Type | Hard, Granular |
| Aging | Minimum 12 months, up to 4 years |
| Texture | Crunchy amino acid clusters (flavor crystals), Granular |
| Taste | Fruity, Buttery, Acidic, Grassy |
| Price | Cheaper than Parmigiano Reggiano |
| Quality | Lower than Parmigiano Reggiano |
| Regulation | Unregulated in the US, Protected in the EU |
| Imitation | Common in the US and South America |
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What You'll Learn
Parmigiano Reggiano is the 'real' Italian Parmesan
Parmigiano Reggiano is the real Italian Parmesan. The term Parmesan is the English translation of Parmigiano Reggiano. In the United States, the word "Parmesan" is not regulated, and a cheese labelled as Parmesan in the U.S. is more likely to be an imitation. Outside the EU, the name Parmesan is legally used for imitations, with only the full Italian name unambiguously referring to PDO Parmigiano Reggiano.
Parmigiano Reggiano is a hard, dry cheese made from skimmed or partially skimmed cow's milk. It has a hard, pale-golden rind and a straw-coloured interior with a rich, sharp flavour. Parmigiano Reggiano cheeses are typically aged for at least two years. The longer aging process results in a more pungent flavour and a more granular texture. The cheese is produced in the Italian provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua. Parmigiano Reggiano is named after two of the areas that produce it: the Italian provinces of Parma and Reggio Emilia. Parmigiano is the Italian adjective for the city and province of Parma, and Reggiano is the adjective for the province of Reggio Emilia.
The name Parmigiano Reggiano is protected under Italian and European law as a Protected Designation of Origin (PDO). In Italy, DOC (Denominazione di Origine Controllata) laws are meant to preserve the integrity of traditional Italian food products by ensuring flavour and quality. In 2008, an EU court determined that the name Parmesan in Europe only refers to Parmigiano Reggiano and cannot be used for imitation Parmesan. To be labelled as Parmigiano Reggiano, the cheese must meet strict criteria early in the aging process. Special seals identify the product as authentic, with the identification number of the dairy, the production month and year, a code identifying the individual wheel, and stamps regarding the length of aging.
Because it is widely imitated, Parmigiano Reggiano has become an increasingly regulated product. Each wheel must meet strict criteria early in the aging process to merit the official seal and be placed in storage for aging. In 1955, Parmigiano Reggiano became a certified name. As of 2017, about 3.6 million wheels (approximately 137,000 metric tons) of Parmesan are produced every year, using about 18% of all the milk produced in Italy.
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Imitation Parmesan is often American-made
Parmesan cheese, or Parmigiano Reggiano, is an Italian hard, granular cheese produced from cow's milk and aged for at least 12 months. The term Parmesan is the English translation of Parmigiano Reggiano. However, in America, the similarities between the two cheeses end here.
In Italy, the term "Parmesan" is highly regulated, and any cheese designated and sold as such must meet strict production standards. On the other hand, the production of Parmesan in the United States is almost completely unregulated. The word "Parmesan" is not legally protected in the US, and as a result, most US versions are imitations of the traditional Italian cheese.
The name Parmigiano Reggiano is protected under Italian and European law, and only cheeses produced in specific Italian provinces can be labelled as such. Outside of the European Union, the name Parmesan can be legally used for imitations, and 90% of "Italian-sounding" cheese sold as Parmesan in the United States is domestically produced. These imitation cheeses are often sold under names such as Parmesan, Parmigiana, Parmesana, and Parmezan, and are typically of a lower standard than the traditional Italian Parmigiano Reggiano.
While imitation Parmesan cheeses may not have the same complex flavour and granular texture as Parmigiano Reggiano, some are still considered very good and come from quality producers. However, the labour-intensive process of producing Parmigiano Reggiano results in a higher price point for the cheese, making imitation cheeses a more affordable option for consumers.
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The US has lax regulations on Parmesan production
In the United States, the term "Parmesan" is not strictly regulated, unlike in Italy, where the term is tightly regulated, and any cheese designated and sold as such must meet high standards for production. The word "Parmesan" broadly translates to "Parmigiano Reggiano" in Italian, but in America, the similarities often end there. The production of Parmesan in the US differs vastly from that of Italy, and it is largely unregulated.
Parmigiano Reggiano is a highly regulated product in Italy, and its production is governed by strict standards. The cheese is produced using traditional techniques that have been passed down for generations, and the milk comes from local cows that graze on fresh grass and hay, lending the cheese its unique flavour. The European Union's legal framework provides protection for Parmigiano Reggiano through its Protected Designation of Origin (PDO) status, which ensures that the name refers exclusively to the Parmigiano Reggiano PDO cheese manufactured in a limited area in northern Italy.
In contrast, the United States has lax regulations on Parmesan production, allowing for the sale of domestic imitation Parmesan cheeses. These imitation cheeses are often marketed as 100% Grated Parmesan Cheese and are formulated using different enzyme technology, resulting in a shorter curing time for the cheese. While there is nothing inherently wrong with imitation Parmesan, it is typically of lower quality and standard than its Italian counterpart.
The lack of stringent regulations in the US has led to a proliferation of counterfeit Parmesan cheeses in the market, misleading consumers and diluting the brand's reputation. This has prompted ongoing legal action from the Parmigiano Reggiano Consortium, which is responsible for protecting the designation and standards of Parmesan cheese globally. However, the Consortium's efforts are challenged by the diverse global palate, including the increasing popularity of low-fat cheese and vegan cheese alternatives.
To ensure consumers are getting authentic Parmigiano Reggiano, it is important to look for the official seals and stamps that indicate the product has been certified and meets the strict criteria for PDO status. These seals include the identification number of the dairy, the production month and year, a code identifying the individual wheel, and stamps regarding the length of ageing.
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Parmigiano Reggiano is a protected designation of origin (PDO)
The protection of the name Parmigiano Reggiano ensures that the cheese is produced in its area of origin, which includes the provinces of Parma, Reggio Emilia, Modena, Mantua, and Bologna. The unique microbial flora of this region gives the milk used to make Parmigiano Reggiano its distinct characteristics. This cheese is strongly linked to its area of origin, and even if the same production techniques were used elsewhere, the resulting product would not be the same.
The Consortium of Parmigiano Reggiano, created by a governmental decree, exercises exclusive control over the cheese's production and sale in Italy. To merit the official seal and be placed in storage for aging, each wheel of Parmigiano Reggiano must meet strict criteria early in the aging process. Special seals identify authentic Parmigiano Reggiano, with details such as the identification number of the dairy, the production month and year, and a code for each wheel.
The Consorzio del Formaggio Parmigiano Reggiano, or the Parmigiano Reggiano Cheese Consortium, was founded in 1928 and plays a crucial role in setting and enforcing the standards for the PDO. They also sponsor marketing activities for the product. The Consortium comprises all producers of Parmigiano Reggiano, and their efforts help to regulate and protect the integrity of this renowned cheese.
Parmigiano Reggiano has become an increasingly regulated product due to its widespread imitation. In 1955, it became a certified name, and in 2008, an EU court ruling further solidified its protected status by declaring that the name Parmesan in Europe exclusively refers to Parmigiano Reggiano, not imitation cheeses. This ruling ensures that consumers receive a strong guarantee of authenticity when purchasing Parmigiano Reggiano PDO cheese.
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Imitation Parmesan is cheaper and less pungent
Imitation Parmesan is a common alternative to the traditional Italian Parmigiano Reggiano. While the imitation variety is often cheaper and milder in taste, it is important to understand the differences between the two to ensure you are getting what you expect.
Parmigiano Reggiano is a traditional Italian hard cheese made from cow's milk and aged for at least 12 months, with some varieties aged for up to four years. It has a sharp, nutty, and salty flavour and a granular texture that melts in the mouth. In Italy and the European Union, the name "Parmigiano Reggiano" is protected by law, and only cheese produced in specific regions of Italy can be labelled as such. This protection ensures that the cheese meets strict standards for production and quality.
On the other hand, imitation Parmesan, often simply labelled as "Parmesan", is typically made outside of the European Union, including in the United States, South America, and Australia. In these regions, the term "Parmesan" is not regulated, and the cheese is not held to the same strict standards as Parmigiano Reggiano. While some imitation Parmesan cheeses can be of good quality, they are generally cheaper and have a milder flavour than their Italian counterpart. This is because imitation Parmesan is usually aged for a shorter period, typically between 6 to 10 months, resulting in a less pungent taste.
The lower price and milder flavour of imitation Parmesan can be appealing to consumers who may not want to pay a premium for the authentic Italian cheese. However, it is important to be aware of the differences in quality and taste between the two. When purchasing Parmesan cheese, consumers should look for labels that specify "Parmigiano Reggiano" to ensure they are getting the traditional Italian product.
In summary, imitation Parmesan is a widely available alternative to Parmigiano Reggiano, offering a more affordable and milder-tasting option. However, for those seeking the authentic Italian cheese experience, with its complex flavours and granular texture, opting for the traditional Parmigiano Reggiano is the way to go.
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Frequently asked questions
Imitation Parmesan cheese is any cheese labelled as "Parmesan" that is not genuine Parmigiano Reggiano.
Parmigiano Reggiano is a hard, granular cheese produced from cow's milk and aged at least 12 months. It is made in Italy in the provinces of Parma, Reggio Emilia, Mantua, Modena, and Bologna.
In the US, the word "Parmesan" is not regulated, so a cheese labelled as Parmesan may be imitation. To ensure you are buying genuine Parmigiano Reggiano, look for special seals that identify the product as authentic, with the identification number of the dairy, the production month and year, a code identifying the individual wheel, and stamps regarding the length of ageing.
There is nothing inherently wrong with imitation Parmesan cheese. Some are very good and come from quality producers. However, genuine Parmigiano Reggiano is considered to be of higher quality and has a more complex flavour due to its longer ageing process.
To get genuine Parmigiano Reggiano, you may need to specifically go to the real cheese aisle in your supermarket. You can also look for the signature pin-prick patterns and the words "Parmigiano Reggiano" embossed on the rind.
